french-y toast! recipe: http://www.loveandlemons.com/2013/04/15 ... nch-toast/I used homemade whole wheat french bread and subbed whole wheat flour for the millet flour in the dredge because it was all I had on hand. the strawberries were macerated for an hour in agave and fresh lemon juice. quite tasty!

tofu quiche with onions, mushrooms, and spinach! based on this recipe: http://www.wholefoodsmarket.com/recipe/vegan-quiche. I added nutritional yeast and used my homemade curry blend. added some facon on top for good measure and used a homemade crust. very satisfying.

_________________I have put my mouth, this is the best sandwich. Since. I agree Araya monkeytoes too much, especially the lunch buffet. I have no idea of ​​the city center. I mean try headstrong, but I have not made there. --spam!

thanks everyone! both of those recipes are incredibly versatile as well. the french toast has practically infinite permutations when you consider the kinds of breads, milks, and spices that may be subbed out. how about a slice of stale zucchini bread dredged in a milk that is seasoned with pumpkin pie spice! oh boy! similarly, that type of tofu quiche can be seasoned to suit one's predilections. the key to making it look eggy (if that's how you roll/you're trying to impress an omni/etc) is to make sure that whatever seasoning blend you use includes a bit of turmeric. it doesn't take much. the mixture also works great for single servings, baked in muffin tins. I <3 breakfast.